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Olive Questions

Olive

Paleo Questions

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by 0 · January 18, 2014 at 1:23 AM

Hokay, Ive always loved olives. I want them as a snack. Is this a good idea? I know we dont count calories n whatnot but i noticed you cant find nutro information on any of the packages i can seem to find. Is this good? Bad? Are some better... (more)

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begob 0 · January 17, 2014 at 10:59 PM

Yay. But watch out for the supermarket stuff - jars of olives are often soaked in rapeseed oil. Weird, but read the label. Same with mayonnaise - supposed to be made with olive oil, but rarely happens.

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by 8 · September 16, 2014 at 8:13 PM

Went and bought some refined coconut oil because I heard it's the healthiest and found out after I purchased it that virgin coconut oil is (supposedly) much healthier, however I've heard some people say it doesn't matter, the only thing different... (more)

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greymouser 0 · August 28, 2013 at 6:23 PM

Personally, I'm in favor of extra virgin coconut oil, but for refined it depends how it's refined. I'm definitely in the camp that believes extra virgin coconut oil is best for health, but there may be other reasons you want to use refined coconut... (more)

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by 134 · September 16, 2014 at 8:08 PM

I have a recipe for roasted brussel sprouts, and it requires cooking at 375 degrees for roasting. It recommends olive oil (which is definitely a tasty choice) however, upon my oil-research I've found that Olive Oil has a low smoke point and... (more)

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greymouser 0 · April 24, 2013 at 1:38 PM

Roasting at 350 or 375 with olive oil is fine - you will not damage the olive oil. What you don't want to do with olive oil is fry with it. The direct heat of frying will (almost certainly) cause it to oxidize and be less awesome for you. This is... (more)

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by 470 · September 16, 2014 at 8:07 PM

Been craving OO like crazy, but I've avoided EVOO lately due to so many adulterated products on the market. I would go and buy one of the really nice ones but the budget isn't really there at the moment, and I can't find anything at a reasonable... (more)

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NooMoahk 0 · April 19, 2013 at 6:12 AM

I actually buy one at Walmart called California Olive Ranch EVOO. It tastes excellent, the best I've personally tried, but I don't know how to test it's adulteration. It almost tastes too good to be true. I don't know if it's cheap for EVOO either... (more)

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by 12642 · September 16, 2014 at 8:06 PM

I stumbled on a neat study today: "A Mediterranean Diet Enriched with Olive Oil Is Associated with Higher Serum Total Osteocalcin Levels in Elderly Men at High Cardiovascular Risk" Compared to a low fat control diet, a Mediterranean diet with... (more)

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Mscott 0 · April 05, 2013 at 9:39 PM

Okay so I'm going to answer my own question here. One of the main olive oil polyphenols, oleuropein, may affect osteocalcin levels, but mostly results are mixed or not supportive of this. As far as olive oil itself it may increase osteocalcin but... (more)

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by 825 · September 16, 2014 at 8:01 PM

i cook my chicken and and beef and shit in my stainless steel pan with olive oil all the time. i've heard it oxidizes and becomes rancid at high heat. i don't like the taste of coconut oil and i try to limit the dairy. is cooking with olive oil... (more)

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bjjcaveman 0 · January 10, 2013 at 8:02 PM

According to marks daily apple it's not too bad http://www.marksdailyapple.com/defending-olive-oils-reputation/ https://www.marksdailyapple.com/is-your-olive-oil-really-olive-oil/ (more)

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by 608 · September 16, 2014 at 7:55 PM

Which oil is better overall in smell, taste, texture, color, nutrients, antioxidants and cooking? Why is avocado oil not as well known as olive oil?

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jake3_14 0 · October 13, 2012 at 12:31 AM

The answer depends on the type of cooking and your taste buds. From a health-safety perspective, saturated animal fats, such as lard, tallow, butter, and ghee (clarified butter), although they have a lower smoke point than olive oil (and much... (more)

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by 20 · September 16, 2014 at 7:54 PM

So I'm unsure if this chemical is what I've been responding to but many of the foods that bother me greatly (almonds, tomatoes etc) tend to fall into "high saliclyates". I thought all this time that I had an issue with nuts but Cashews don't seem... (more)

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rick_20 0 · March 17, 2013 at 6:52 AM

I realise this is five months old, but I'll answer anyway..... Yes, olive oil is very high in salicylates, the best, most up to date info is available and published by Sydney's Royal Prince Alfred Hospital's allergy unit. Dr Anne Swain's... (more)

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by 357 · September 16, 2014 at 7:54 PM

I am wondering if anyone has had experience using olive oil on their skin? Does it clog your pores? Has anyone tried shaving with it? I am trying to get rid of as many chemical products as possible, are there uses anyone would suggest? I want to... (more)

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TCM 0 · September 22, 2012 at 1:48 PM

I haven't tried olive oil, but coconut oil on your skin is awesome. I've used it to moisturize my face and have never broken out from it.

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by 30 · September 16, 2014 at 7:50 PM

I know that seed oils are usually considered anathema to the Paleo diet because of their high pufa content. However, I'm wondering why more Paleo writers don't recommend high-oleic sunflower oil, given the fact that most seem o.k. w/ olive oil.... (more)

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AmandaLP 0 · July 17, 2012 at 4:08 PM

I don't use it because it is not a traditionally made fat, and because it is highly processed. If I could reasonably make it in my kitchen, I will use it. It might take me a while to make olive oil, but I could get olives and press them to make... (more)

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by 15400 · September 16, 2014 at 7:46 PM

I do not live in the U.S. and cannot get EVOO from there. However, I can get any European brand. Please list your favorite ones. I was about to purchase a nice-looking bottle of EVOO from France, when I have noticed a disclaimer in teeny-tiny... (more)

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Flip_2 0 · May 31, 2012 at 6:39 PM

Any portuguese brand. I'm a little biased okay, but i can guarantee you that the EVOO from Portugal is almost 100% produced in a apropriate press, right after the olive picking. They'r called "lagar"(singular) and are localized near the crops, so... (more)

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by 531 · September 16, 2014 at 7:44 PM

What do you think of the idea of drinking olive oil, say 400 calories' worth, at night if I'm still hungry? It's the cheapest calories I can get that seems reasonably healthy.

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VB 0 · April 26, 2012 at 5:24 AM

If I were you, I would have no more than one tablespoon or two. And you can add some shredded carrot. And sesame seeds. And it's a salad! Or you can add some baked/roasted sweet potatoes and parsnips. And beets. Just don't drink too much or it.... (more)

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by 2049 · September 16, 2014 at 7:40 PM

I use 'light and mild' olive oil to make mayonnaise. Someone has suggested it is not healthy. What do you all think?

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Sean_Abbott 0 · March 06, 2012 at 10:57 AM

I think the important thing is to use real olive oil, in other words the expensive stuff. Make sure it passes the fridge test (it should get slushy after four or five days in the fridge). Most mainstream OOs don't. I tried three or four, and none... (more)

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by 55 · September 16, 2014 at 7:40 PM

I'm new, just about two weeks into this. I've been making salads with veggies, homemade dressing (olive oil) and adding chicken (breast or thigh) that I've cooked in either a bit of butter or coconut oil. After a meal like this, my face feels... (more)

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Jp2gen 0 · March 05, 2012 at 3:48 AM

Hmm, well I'm always the one cooking, so yes! You think it Could actually be fat on my skin then?!

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by 270 · September 16, 2014 at 7:38 PM

I am asking this question due to an earlier thread regarding ghee. One of the paleohacks usuers put a link to a study saying that ghee contains significant number cholesterol oxides (12.3% of sterols). So which is better to cook with? Or is... (more)

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mindmt 0 · February 15, 2012 at 2:33 PM

In Germany, you can get "Butterschmalz" - which is ghee, but is processed under nitrogen, so no oxidation.. I tend NOT to cook with it, but throw it into a stew prior to serving or add to steamed veggies. If you want to fry, and remember at the... (more)

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by 548 · September 16, 2014 at 7:38 PM

I know that you're not supposed to use olive oil for frying because it doesn't do well with high temperatures. SO, why do so many recipes for roasted veggies/kale chips/yam fries call for coating your veggies with olive oil and the sticking them... (more)

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Paleo_Designer 0 · February 02, 2012 at 2:39 AM

The oil itself doesn't get up to 400 degrees in the oven---just the temperature inside the oven gets that high. But when you fry something, the fryer oil DOES get very hot.

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by 2379 · September 16, 2014 at 7:37 PM

Hi folks, I'm currently on an elimination diet and tried bertolli extra virgin olive oil yesterday. (I know, it's not the most trustworthy brand) This experiment resulted in severe diarrhea. Strangely, olive oil is actually not a common food... (more)

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Wcc_Kamal_Stabby_fan 0 · January 27, 2012 at 6:16 PM

Beware of fake olive oil. http://www.nypost.com/p/entertainment/food/the_snake_oil_r1ZG4GxaSxXjfi9FOgMJCK#ixzz1i203psEo (more)

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by 46 · September 16, 2014 at 7:36 PM

I recently bought some olive oil that came in a large can and that was very clear when I opened it and poured it out. What does the clarity of olive oil say about its quality? It claimed to be "olive oil" 100% on the tin and the remaining... (more)

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coprophagous 0 · January 29, 2012 at 7:55 AM

the experts say most olive oil is diluted with cheap oil they say its so organized that every thing out of Italy is suspect. in the USA light olive oil legally doesnt have to be made of olive oil. you probably need to do some research befor ever... (more)

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by 114 · September 16, 2014 at 7:30 PM

I have a question regarding olive oil and rancidity(as stated above...). Clear bottled oil(extra virgin) that is touted as 'special' as "individually numbered". I am wondering if it is so special being in a clear bottle. Would anyone out there... (more)

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pbo 0 · September 28, 2011 at 8:26 PM

I wouldn't exclude it from your diet. At the same time, I wouldn't consume it every day, as in use it when it makes sense as a condiment to your food. No need to give yourself requirements. I buy domestic olive oil in a dark bottle to increase... (more)

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by 75 · September 16, 2014 at 7:30 PM

What kind of fat do you use to cook your meats and to increase the fat intake in your diet. Personally, I have tried coconut oil and can not stand the taste of it (it is wonderful on the skin though). I have started to using Ghee and the label... (more)

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Chickenosaurus_Rex 0 · September 17, 2011 at 4:09 PM

Coconut oil, Smjor or Kerrygold butter, and rendered goose fat. I rarely use olive oil.

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by 733 · September 16, 2014 at 7:26 PM

Does anyone have any experience with olive leaf extract? Before going paleo, I began taking it during seasons in which I usually got sick. It did seem to help with my allergies/colds/etc., but I really can not be sure of what helped/hurt me back... (more)

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Atkins_witha_loincloth 0 · July 18, 2011 at 9:27 PM

Like many herbs, Olive Leaf has more than one action. I use it primarily as an antiinfective, prophylactially and when any type of acute symptoms occur. I have low blood pressure (quite normal for me, but nonetheless low) and so I take a smaller... (more)

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by 132 · September 16, 2014 at 7:26 PM

I have seen many types of olive oil at the store: extra virgin, light olive oil, etc. I know that extra virgin is the first cold pressing of the olives and any derivation of oil after that comes from re-pressing the olive under different... (more)

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invisible_ink 0 · July 16, 2011 at 12:11 AM

This link seems to have a good definition for each type: New US Olive Oil Standards The USDA recently announced that, for the first time since the 1940s, it is revising standards for olive oil grown and imported in the US. Labels such as... (more)

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by 1132 · September 16, 2014 at 7:18 PM

I understand that these are a domesticated version of a once larger fruit; as are dates - I can understand avoiding dates, as they simply are too sweet. But Olives? Loren Cordain suggested they should be avoided to a certain extent - why?

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Rob_from_ketocure_com 0 · February 07, 2011 at 11:02 AM

...Olives? Loren Cordain suggested they should be avoided to a certain extent - why? Cordain tells people to avoid olives because they are usually cured with salt and he thinks salt is unhealthy. However his book The Paleo Diet contains two... (more)

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by 800 · September 16, 2014 at 7:16 PM

In the midst of researching phytosterol contents of various oils and nuts I came across this article: http://www.ncbi.nlm.nih.gov/pubmed/21072805 "The isotopic values for these oils, with one exception, formed a tight cluster between ruminant... (more)

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Bread_Eating_Beelzebub 0 · November 28, 2010 at 1:57 AM

Olive oil is probably one of the oldest vegetable oils. According to wikipedia: . The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive is assumed to have started before 4000 BC. An... (more)

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by 24523 · September 16, 2014 at 7:16 PM

I'm ditching olive oil based salad dressing. What can I substitute for it? Here's what I've brainstormed so far: Coconut oil. Pro- Tastes good. Con- Might make me feel queasy at times. Also, I'm already eating lots of saturated fat, and I... (more)

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mari 0 · October 31, 2010 at 10:39 PM

macadamia nut oil is lower in pufas and n-6 than olive oil. It's a bit expensive, but it's what I use. Even though I don't really eat salads anymore...